Tip

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Method

For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.

Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.

Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn’t need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

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Comments, questions and tips

Comments

Wow, so tasty. Made loads of mini quiches for a shoot lunch, and with leftover cream mixture made an artichoke and sundried tomato larger one - quite frankly, from now on I'm going to bung in whatever takes my fancy and always use this cream/egg filling on top - its just lovely. Also, as a lucky Aga owner, there is no need to bake blind (although I did do some 'testers' on my mini ones), but just pop tin directly onto the bottom of roasting oven. Prior to this I don't think I've made a really decent quiche - many thanks Angela - suddenly I've cracked it!

This was possibly the best quiche I have ever cooked/eaten. I almost ruined it, my fan oven being a tad too hot, even at the lower temps stated. I added a chopped red onion to the bacon when frying it, and honestly thought the small quantity of cheese that I used (cheddar) wouldn't be enough - but it was perfect. I've already bought the ingredients to cook this again, immediately. Not sure I'll be able to wait for it to cool down this time ;)

Judging by the previous comments - I think I must be the only one who thinks this is way too creamy! The consistancy was just too runny - even after keeping it in the oven for an extra 10 minutes. The cubes of cheese on the bottom didn't really melt either. It was tasty though and I will make it again. Next time I think I will omit the cream and just go for the creme fraiche...

I have neverleft feedback for a recipe the same night, but WOW, WOW, WOW, the was delish!!!I chucked in some fried onion (it just didn't feel right not having onion!), and used bacon with the fat trimmed off (my supermarket didn't do lardon), it was the best quieche i have ever had by miles and miles and miles. I am now a quiche snob, and i will never eat a pre-made one again.

Dont usually like quiche but this was lovely! fried my bacon (mix of normal and smoked...what i had!) and 2 suasages (skin removed, crumbled). Cooked and then i crumbled the suasage more. used freezer shortcust pastry, normal cream instead of double and cheddar cheese instead of gruyere, and a tiny bit of grated mozzarella on top. sprinkled bacon and suasage on bottom, then a diced tomato. Also added an extra egg to the mix. lovely and light and nice and seasoned. yum yum

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